Wholesome South Indian Lentil Paniyaram Recipe

Indian cuisine · 160 calories

Wholesome South Indian Lentil Paniyaram recipe

About this recipe

Wholesome South Indian Lentil Paniyaram is a delightful breakfast dish that blends nutritious lentils with aromatic spices, delivering a balanced and flavorful start to your day. These golden, bite-sized dumplings are made with a fermented dosa batter base, enriched with protein-packed lentils and tempered spices for a perfect combination of softness inside and crispiness outside. Ideal for an active lifestyle, this dish is packed with fiber, moderate heat, and low-calorie ingredients, making it an excellent choice for weight loss. Serve these paniyarams with coconut chutney or tomato chutney for a wholesome South Indian experience that your entire family will love.

Ingredients

  • 500 g Onion
  • 250 g Carrot
  • 1 kg Yellow Moong Dal
  • 50G Green Chilies
  • 100 g Jeera
  • 100 g Yellow Mustard Seeds
  • 100 g Coriander Leaves
  • 200 ml Sesame Oil
  • 50 g Asafoetida Powder
  • 100 g Curry Leaves
  • 100 g Salt
  • 20 g Turmeric Powder

Instructions

  1. 1. Wash and soak the split yellow moong dal for 30 minutes. Drain and grind it into a coarse paste using a blender.
  2. 2. In a mixing bowl, combine the dosa batter with the moong dal paste. Add finely chopped onions, grated carrots, green chilies, coriander leaves, turmeric powder, and salt. Mix well to form a thick batter.
  3. 3. Heat 1 tablespoon of oil in a small pan. Add mustard seeds and let them splutter. Then add cumin seeds, curry leaves, and asafoetida, and sauté for 30 seconds. Pour this tempering into the batter and mix thoroughly.
  4. 4. Preheat a paniyaram pan on medium heat. Lightly grease each cavity with oil. Pour a spoonful of batter into each cavity, filling it about three-fourths full.
  5. 5. Cover and cook on medium heat for 3-4 minutes until the bottom turns golden brown. Flip the paniyarams using a skewer or spoon, and cook the other side for another 3-4 minutes until evenly golden and cooked through.
  6. 6. Remove the paniyarams from the pan and serve hot with coconut chutney or tomato chutney for a wholesome breakfast.